Winter Vegetable Beef Soup
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Beef chuck with bone||2 Pound (681 To 907 Grams)|
|Warm water||1 Liter (1 Quart)|
|Potatoes||3 Medium, pared and quartered|
|Onions||2 Large, quartered|
|Carrots||2 Medium, pared|
|Green pepper||1 , quartered and seeded|
|Cabbage head||1⁄2 Small, cut in wedges|
|Frozen green peas||10 Ounce (1 Package, 284 Grams)|
|Canned tomatoes||28 Ounce, undrained (1 Can, 793 Grams)|
|Savory||1 1⁄2 Teaspoon|
Heat oil in 5-quart (5 liter) Dutch oven.
Over medium heat; add meat and brown on both sides.
Turn heat to low; add warm water, salt, and bay leaf.
Simmer covered until meat is fork tender (about 1 1/2 hours).
Remove meat and trim, discarding bone; shred meat and return to broth.
Assemble Salad Maker with French Fry Cutter Disc and large bowl.
Process all vegetables except peas and tomatoes.
Cut tomatoes into pieces.
Add all vegetables to broth including peas and tomatoes with liquid.
Simmer covered until potatoes and carrots are tender (about 1 hour).
Stir in savory and pepper.